Your Custom Text Here
Here's some sweet news: there are a bunch of new prints for sale in the CakeSpy online shop!
While I pause to tell you that sweet news, maybe I should point out a few of my personal favorite products in the store.
You could pick up one of these...
or this sweet print...
or maybe this one!
Check out everything on offer at CakeSpyShop.bigcartel.com!
He may not have had nine lives, but József C. Dobos left a many-layered legacy that's considered a symbol of Hungary. It's called Dobos Torte, an elegant caramel-coated cake which, when cut into, becomes even better--because once you get past that eloquent exterior, you'll find several (between 7 and 11) layers of delicate sponge cake sandwiched with a luscious chocolate buttercream.
Sometimes thought of as the Hungarian equivalent to Escoffier, the famous French foodie who was the inventor of, among other dishes, Cherries Jubilee, Dobos was a fancy chef from a long line of fancy chefs. After spending his life in the culinary arts, he settled down in his later years to open a gourmet food shop in Hungary. He created this cake as a pleasurable way to satisfy the need for a dessert that would keep well: refrigeration wasn’t as easy to come by as it is today, and the high ratio of rich frosting to cake ensured that the cake would stay moist for far longer than a plain sponge cake.
But that wasn't the only selling point of the cake: Dobos, a true pastry pilgrim, had discovered buttercream in his travels to France--ooh la la! When he used it in his cake (at a time when most cakes were filled with cooked creams or custards), the sinfully luxuriant, sweet buttercream-filled Dobos Torte stood out. That's right: while the combination of cake with buttercream filling is commonplace today, at the time it was really quite a revolutionary dessert concept!
Mr. Dobos also seemed to be quite the marketing expert for his time: after he grandly introduced his Dobos Torte at the National General Exhibition of Budapest in the 1880s, the cake became a sensation throughout Europe, earning devotees from far and wide. Dobos, like a modern-day pastry rock star, even toured European capitals, introducing the cake to different cities and presenting it in a special, custom-made container. Talk about hyping your brand!
Dobos went to the great meringue in the sky in the 1920s, but his very unique cake has lived on: among the many honors bestowed on him and his creation over the decades, my favorite remains the time when a six-foot-diameter Dobos torte was paraded by pastry chefs through the avenues of Budapest! Dobos torte remains a classic today; look for it when you're traveling the world, visiting fancy hotels, restaurants, and pastry shops.
When it comes to making Mr. Dobos' creation yourself, don't be daunted by the long list of ingredients and instructions: this is definitely a recipe that requires time and attention, but it's not very difficult to prepare, and once it's served, you'll secure a spot as baking royalty among your family and friends. The crowning glory is the caramel top layer, which, when applied, will undoubtedly make you feel as if you are adding the torch to the Statue of Liberty.
Full disclosure? When I made this cake, I made it slightly wrong. Usually the caramel is cut as triangles and then placed at a rakish angle along the cake's top, like this. I made it as a topping layer. You know what? Still tasty, even if not quite 100% traditional. So I have it that way in my tutorial!
Dobos Torte (Printable version here!)
Makes one tall 9-inch layer cake (16 servings)
For the cakes:
For the buttercream:
For the caramel:
Preheat the oven to 400 degrees F. Generously grease and flour the bottom and sides of a 9-inch springform pan. Have ready two 10-inch cardboard circles.
To make the cake, put the egg whites in the very clean bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites until frothy, then gradually add the sugar. Continue beating just until soft peaks form. Transfer to a large, wide bowl to make later steps (folding, etc) easier.
In another bowl, whisk the 8 egg yolks with the milk, lemon zest, vanilla, and salt until well blended. Fold about ¼ of the egg yolk mixture into the egg whites to lighten the mixture; fold in the rest of the yolks in a second addition. This will keep the mixture from deflating. Sift the flour over the egg mixture, and fold in two additions, making sure that the flour has been completely incorporated.
Measure about 1 cup batter into the prepared pan, then spread and level it, using an offset or rubber spatula. Bake for about 4 to 7 minutes, or until lightly browned on the edges, with a dull finish on top, and the cake has begun to pull away from the edges of the pan slightly. Remove the cake from the oven, and let sit for a 3 to 4 minutes before removing the layer from the pan with a metal spatula. Dust the cake lightly with confectioners' sugar (this will keep the layers from sticking), and place on a rack to cool.
Clean and grease the pan; repeat this process until all of the batter is used, about 6 times more. As you bake, stack the layers between waxed or parchment paper, and cover with a clean towel. Refrigerate the layers until completely cold, about 2 hours.
To make the buttercream, start by melting the chocolate in a heavy-bottomed saucepan over low heat, or in the top of a double boiler. Stir slowly and constantly until the chocolate melts. Set aside.
Using an electric mixer, whisk the eggs and egg yolk on medium-high speed until they reach the ribbon stage (“ribbons” will drip when you hold up a whisk, rather than just drips). Turn off the mixer, but leave the egg mixture in the bowl.
In a small saucepan combine the sugar and water, stirring until the sugar is dissolved. Stop stirring and let the mixture come to a boil; cook to 240 degrees (the soft-ball stage) on a candy thermometer Take pan off the heat.
Return to the egg mixture. Whisk on low speed,and pour the hot syrup into the egg mixture in a slow but steady stream. Increase the mixing speed and whip the mixture until it is roughly the texture of whipped cream and has cooled to room temperature (the mixing bowl may still feel slightly warm). Add the butter in 3 parts, stirring so that it gets mixed in. Then add the melted chocolate (it should be just slightly warm). Continue to whip until smooth and well blended.
To assemble the cake, start with one layer of cake; set it on one of the 10-inch rounds; cover the top surface with some buttercream ( a slightly overflowing 1/3cup), and then press down with another layer to make a good seal. Repeat this with all but one of the cake layers. Wrap the torte in plastic, and refrigerate for at least 6 hours; also wrap and chill the remaining buttercream (you should have about 2 cups left). Place a sheet of parchment paper on top of the other cardboard round, and place the last layer on it; wrap and refrigerate.
To make the caramel topping, in a medium saucepan, cook the sugar and water over moderately high heat, stirring occasionally, until an amber caramel forms, about 5 minutes.
Unwrap the single cake layer. Carefully pour the caramel over the cake layer and spread it thinly, using a small offset spatula. Don't worry if some of it drips off of the cake while you spread it. Working quickly, use an oiled or buttered sharp knife to indent the top of the caramel into 16 wedges (this will ensure that the caramel doesn't crack when you cut slices). Allow to cool slightly, and then retouch the indents with the knife again. Place the layer onto a countertop dusted with confectioners'sugar, and allow the caramel to cool completely.
Place more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Cover loosely, and chill the torte for about an hour before serving; let come to room temperature before serving.
Store, loosely covered, in the refrigerator, for up to 3 days.
There are a few things you should know about New Mexico. First off, it is part of the United States. The license plates helpfully point this out: “New Mexico, USA”. Second, it is one of the few states with an Official State Cookie (the biscochito—or is that bizcochito?). Third, it's a fantastic place to get fat, or, as I told one diner manager who looked at me funny when I ordered a sopaipilla and a slice of tres leches cake (no dinner to go with it, thankyouverymuch) a great place “to carb-o-load for a marathon you're never going to run.”
Here's where I've carb-o-loaded and sugar-rushed, and I think you should, too.
Donut Stop Believin'. Santa Fe is not, strictly speaking, a donut town. In fact, there's only one non-chain donut shop in town. But one is all they need, because clearly, Whoo's Donuts are the best. This is where you'd get flavors such as blue corn with strawberry-jalapeno glaze, white chocolate lemon pistachio (pictured above) or salted caramel. You'll pay for them—most doughnuts are $2 or more—but they are so. Freaking. Good.
- - - - - - - - - - - - -
Time for Chocolate. If chocolate is more your speed, you're in luck. Check out the "Chocolate Trail of Santa Fe" for a self-guided tour, or just read on. I'd start right after visiting Whoo's Donuts and go next door to ChocolateSmith and get something sweet like a mendiant, some bark, or a truffle. It's owned by the same people who own Whoo's Donuts, and everything, from the salted caramel truffle to the spicy chocolate bark, is made with love and care and is completely tasty.
Not too far away, Kakawa Chocolate House is also a fantastic spot for chocolate, most notably drinking chocolate. They actually create historically accurate drinking chocolates there, in case you've ever been curious what Aztec chocolate tasted like, or what flavor of cocoa Jefferson might have favored. Oh, they also make a nice array of sweets on site, such as this delightful (and large) lemon pistachio macaroon.
C.G. Higgins also does truffles and chocolates, including some unusual flavors.This is more like the old-fashioned confectionery shop in town, but with some more updated flavors. Intrigued by the blue cheese and cherries jubilee truffles, I stuck kind of safe and tried the himalayan sea salt. Sweet. Salty. Yum. They also have a respectable hot chocolate (though in my opinion, that's something you look for at Kakawa). Also, just FYI, you could get some Chile Pecan Brittle here, too.
At Todos Santos Fine Chocolates, you'll find silver, gold, and...chocolate? Believe it. This small-batch chocolatier is noted for making chocolates that resemble milagros, small charm-like offerings to saints in Hispanic folk culture. These are done with edible gold and silver leaf, though, making them tasty offerings to your mouth!
Finally, don't forget CocoPelli: It's off the beaten path, in a mall, but the chocolate is all made by hand. Nice choco-covered fruit and nuts and truffles...and they make cakes and pastries, too! A sweet spot.
- - - - - - - - - - - - -
French Connection. For a small city, Santa Fe has a surprisingly large amount of French bakeries. Le yum!
Probably the most famous is Clafoutis, which is always, always crowded. Go there for breakfast, brunch, or lunch for a delightful Croque Monsieur (i'd tell you to get something else, but that's what I've gotten every time and I can't bear to order differently). Or just go to the bakery case and get one of everything. They are somehow able to make macarons at the high altitude, which is a bit of a miracle, and they're good--so are the croissants, the Opera cake, et cetera.
The French Pastry Shop and Creperie makes crepes both sweet and savory, and they also have a counter case full of Frenchie stuff to go. On past expeditions here I have tried their delectable sables and their blissful Montmartre pastry.
Chez Mamou is another French spot in town, and they boast a beautiful array of French pastries. You'll find single-serve mont blancs or almond paste stuffed chocolate cakes, as well as croissants, brioche, and tarts. According to one of the handsome French-speaking gentlemen who work there, however, the best of the bunch are the lemon and apricot tarts. I haven't tried those yet, but have tried the clafoutis, studded with dark cherries and marzipan, and a chocolate almond thing that I'm not 100% sure of the name, but know it was delightful.
The Swiss Bakery might not sound French, but, after all, aren't fancy French pastries referred to as Viennoiserie? So yeah, it's going to come off as French. The best item in the case, according to one of the employees, is the Napoleon. I would tend to agree, although I haven't tried everything there. Just look at that thing. This particular one was stuffed with strawberry and kiwi. I know that might not sound amazing, but it really was.
Also equipped with French pastries is Le Chantilly, a cafe with bakery offerings such as croissants, eclairs, and Napoleons.
- - - - - - - - - - - - -
Ice Cream and Frozen Treats After enjoying some of the local spicy and chile-rich dishes, you're probably going to need something cool. I hope someone will challenge this statement with proof of delicious ice cream around town, but as it stands...there really aren't any notable local ice cream shops. 
At The Station coffee house, they have ice cream from Taos Cow; likewise at CocoPelli (mentioned above).
There is, however, gelato. We'll start with Ecco Coffee and Gelato. A little more milky-icy than some other gelati I've tried, it's nonetheless fantastically flavored stuff. I got the stracciatella and pumpkin, which was serious pumpkin; a friend got the stracciatella with nutella. Yumsies.
Mangiamo Pronto, a casual Italian eatery, also has gelato which is quite good, and they are opening a gelateria next door to expand their currently small but very good offerings.
- - - - - - - - - - - - -
Cookies, Cakes, n Pies: For the classic American treats, you have plenty of options too.
Dream Cakes Gourmet Cupcakes has a humble storefront but good gravy are these cupcakes good. Moist , butter-packed cake that makes you want to swoon. If they have it, please try the "Southern Belle". It's a rich pecan cake with cream cheese frosting--pictured above. You will not regret it.
The Chocolate Maven has it all, from cookies, cakes, and pies , to breads. They have a restaurant too, actually, but I've never gotten past the pastries. I've known and loved their Russian Teacake cookies and tarts, cupcakes, have ogled (but I will confess, not tried) their pies, and have truly enjoyed their croissants, which are crispy, light, buttery, and when filled (for instance, with almond paste), they are filled generously.
CocoPelli, mentioned above, specializes in chocolate but they also bake their own cupcakes. And my oh my, was the Tres Leches Cupcake nom-worthy.
Dulce, in spite of the name, offers little dulce de leche and mainly, pretty standard American bakery fare. Not that this is a bad thing! Scones, cookies, a very nice Red Velvet cake.
For carb-rich treats and wonderful breads, visit Sage Bakehouse. Dudes, dudettes, this place is pricey. But their bread is pretty amazing, and their cookies and pastries are made with love, care, good flour, and the taste reflects it.
You'll also find some very tasty stuff at Treehouse Pastry and Cafe. It's in an unlikely spot—the mall, across from an abandoned allstate insurance agent, but damn, do they have a fine pastry case. The shortbread cookies were solid, and I hear the cupcakes are a great, but really, the highlight was the chocolate tart. It's both vegan and gluten free, but you don't suffer at all for its lack of ingredients. It has so much to offer flavorwise that you don't really care what's in it—it just tastes SO good. The secret may lie in the crust, which is made of crumbled crushed candied walnuts. It really reminded me of a sweet treat I love from Chaco Canyon raw and vegan cafe in Seattle.
Which leads nicely into more Vegan and / or Gluten Free options.
If you're gluten free and/or vegan, Revolution Bakery has all the classics--cookies, cinnamon rolls, scones, and other tasty carbohydrates, but modified to be safe for your belly, heart and soul.
Body Cafe also has a very nice array of house-baked (or, if you're raw, not-baked) vegan, gluten-free, or raw options for their sweets. Raw truffle, or vegan cheesecake? You'll find it here.
- - - - - - - - - - - - -
Non-Bakeries that Have Good Stuff
When I'm in Santa Fe, I love Whole Foods. To be specific, though, I like the one on Cerillos Road, not the one on Cordova Road (I specify this because there are two Whole Foods markets like 2 blocks away from each other). I like them as a grocery store, but I also like the fact that their bakery often has a sort of “best of” selection from area shops. You'll see doughnuts from Whoo's, sweets from Sage Bakehouse and Chocolate Maven, and more. They also do a rather respectable job with their in-house baked goods, in particular their Chocolate Decadence cake, which is better than many restaurant versions I have tried!
A visit to the Farmer's Market is a highly good idea. It's on Tuesday and Saturday. Tuesday is smaller and slower but an easier pace, perfect to check out Cloud Cliff Bakery, ogle at pretty produce, buy some peppers which were being roasted while I watched, and buy this slice of prune-filled pie.
It was made by a lady who just had two types—apricot and prune. The “pies” were rather flat, and reminded me of garibaldi biscuits. Apparently, these are sometimes called Pastelitos Indios and are common with Native American cookery.They also have a farmer's market “cafe” which had Whoos doughnuts and other goodies (some of them gluten free, since it's a big concern in Santa Fe).
If you stop nearby the farmer's market, you'll see a restaurant nearby called The Junction. I didn't eat there but when I walked in to try to sneakily use their restroom, I looked at the menu and the hostess told me that their apple pie was--not joking--some of the best in town. She said that on her birthday, she craved that instead of cake. Well, I'll just say that I took note of that.
Also nearby the farmer's market is The Station, a coffee shop where they not only, as previously mentioned, have ice cream from Taos Creamery, but a beautiful array of pastries made on site. Pick up a slice of almond clementine cake? Don't mind if I do. I also enjoyed how they used coffee ice cubes in their iced drinks. Nice touch.
Not to confuse you, but the Santa Fe Baking Company is not actually a bakery--it's a cafe-restaurant. And, you know, a pretty good one. Their breakfast burrito, for instance, is beloved. But luckily they DO have their own selection of baked-on-site goods, including muffins, scones, brownies, cookies, et cetera.
If you do travel all the way to Santa Fe, you must go to Bobcat Bite, a very famous burger place and beloved by locals and travelers. But save room for dessert, because they make their own cookies there!
Cafe Pasqual's is nationally famous, and with good reason: they offer some delicious eating at their restaurant. But you know what's great? Their desserts. They're house baked and Southwest influenced but also rooted in Americana. For instance, a chocolatey pecan nut pie, which combines pecans, native to the area, and a Kentucky classic? Yes please.
And OMG, the banana coconut cream pie from Jambo Cafe. This is a sort of African-Carribean fusion cuisine restaurant, and everything you eat is so freaking good. But save room for this pie. Please.
Harry's Road House is a popular people-pleasing spot, and they have a nice array of house-made desserts. Including chocolate cream pie, chocolate cake, and cookies and other sweets.
Tesuque Village Market is not a bakery, but they do have some fantastic baked goods. Among the sweeter surprises? Sticky buns that would do a midwest potluck proud.
- - - - - - - - - - - - -
Let's Carb-o-load for Breakfast
Breakfast is the most important meal of the day. If you're in Santa Fe, promise me you'll go to Tecolote Cafe at least once. Blue corn pinon pancakes will make your head spin with their awesome amazingness, and they offer a bakery basket or a tortilla with egg dishes. Go for the basket!
You'll need breakfast more than once while you're in Santa Fe, unless you're only staying for a few hours. Why not try the Tune Up Cafe? In addition to delicious pupusas and all sorts of tasty savory fare (including a popular breakfast side of fried bananas with cream), they also make all their own baked goods, so please, for me, try one of their wedding cake cookies. It will make you look like a cocoaine addict after you eat it, and it's apropos, because I suspect they are crack filled. They are really, really good.
The Pantry is a fantastic spot to get breakfast AND sweet treats. Their pancakes are light and fluffy and worth the visit; their sopaipillas are a fine specimen (see below). They also have their own proprietary tres leches cake, which is baked by an employee's wife. Yum!
OMG El Tesoro. Go for breakfast, stay for the muffins. LOOK AT THAT THING.
- - - - - - - - - - - - -
An Unexpected Sweet Spot
Who knows what adventures await you after all of that delightful carb-o-loading? Here's what happened for me. All that breakfast worked up an appetite for a trip to the bookstore. Collected Works is a great bookstore, where they carry my book and Judi's and will probably carry my next book, too. They have a fantastic collection of cookbooks, and while reading about desserts from the area, I got intrigued by a writeup about the fantastic carrot cake at a place called Mission Cafe and Sweet Shop. I decided to walk over.
Well, it's been closed for three years, but it so happened that I walked by the Oldest House in the USA. No kidding! And guess what? They sell baked goods there! The caretaker, Evelyn, baked everything herself. Pick up a brownie, scone, and a couple of biscochitos? Well, OK.
Now, as Evelyn told me, when it comes to biscochitos everyone has their own variation and secret ingredient. She wouldn't tell me hers, but she assured me that she used the vital one: lard. When you make these cookies with butter, they are just not the same. Sorry! She also said that when she was young, biscochitos were most commonly baked in a sort of trefoil form. But today, she bakes hers as stars so that people can refer to them easily, and they won't break as quickly.
- - - - - - - - - - - - -
Sopaipilla Nirvana
To the uninitiated, a sopaipilla is a pillowy piece of fried dough. It's not technically dessert. It's a fried bread, but it's not a doughnut. It's neutral (or should be), and is served with honey. It's used as a side, to sop up soups, stews, or sauces, and it's just delicious. It's typically served as a side dish in New Mexican cuisine. Occasionally it's an automatic side, but often you have to order. They don't break the bank, though—the most expensive ones I came across were $2 for a basket of 2. Though not a comprehensive list, because there are so many restaurants that offer them, here are some that I've known and loved in Santa Fe.
First up, Horseman's Haven. What an oddball spot. It's in a gas station and kind of looks forbidding from the outside, like a place where bar brawls break out. But inside it's not a dive bar, but instead a family friendly restaurant. And every day at three pm, they start up their fryers to make sopaipillas. Now, it's odd that they only start making them at three. Why? I asked the waiter. It was 2:58 and I had time—there were no exceptions to the rule, apparently. He didn't know. “that's just how it's done here” was the basic response. The sopaipilla here was fresh. A little greasy. With a nice thread of honey served on top, it was a pleasing side to a meal. It definitely made me hungry for more.
The next sopaipilla stop was Tia Sophia's, where the sopaipillas are one of the specialties. Theirs was wonderful: soft but chewy, chewy but not tough. It was like biting into a cloud. If clouds were made of fried dough that you could pour honey on and eat.
Time to continue carb-o-loading, so off to The Pantry Restaurant I went. Here, I tried their sopaipilla, which was very yeasty and slightly sweet. Very different from the other ones I'd tried so far, lighter and less evident that it was fried, but very good.
I was starting to feel a serious sopaipilla jones by this point, so hit up a place called Maria's with my friend Judi, who is a famous author and also has a passion for pastry. In fact, we met in a case involving a pastry. The sopaipillas at Maria's were respectable, but (in my opinion) slightly inferior to the ones at Tia Sophia's. I enjoyed the crispiness of this variety, however. BTW, Maria's specializes in Margaritas. I tried Judi's, but in general margaritas are a one or two sip type of drink for me. Better (for me) was the Margarita cheesecake. We tried that, along with the kahlua cheesecake. It was muy delicious.
When it was time for more sopaipillas, I hit up Tortilla Flats, where they make a yeasted sopaipilla. Nice and lightly crispy, this one was airy on the inside. They only begin frying at 11 am. The manager informed me that this is because the quality is superior when they have ample time to rise, and “we are not making them in the middle of the night!”.
Finally (for now), I have also wholeheartedly enjoyed the sopaipillas on offer at Gabriel's, a restaurant famous for making guacamole tableside. Their sopaipilla was like a delicious pillow, more substantial than some others but perfect for sopping up honey and sauces. I loved it.
Whew!
Now. I can't say I have been to every single place in Santa Fe, but I firmly believe I've visited a lot of the good ones. And if this writeup doesn't make you hungry for some sweet Southwest adventure, I don't know what's gonna give you an appetite!
. I'm not just telling you that you must buy it because there's a pun in the title, or because I love New York City, or because the book is written by my bloggy BFFs Blondie & Brownie. Or because one of the authors, Alexandra Penfold, is now my literary agent. Although, technically, all of things are true.
But truthfully, the reason I am telling you to buy the book now is that there is practically a metric ton worth of dessert recipes nestled in its delectable pages! And better yet, sweet stories from cart owners and tasty pictures to accompany the recipes. It's truly a delightful book, and a love letter to New York City street food culture. Even if you've never been to New York City, it's a fantastic piece of sweet armchair travel.The Treats Truck: Spiced Zucchini Cake, Coffee Ice Box Cake
Dessert Truck: Brioche Doughnuts, Goat Cheesecake with Rosemary Caramel Tuille
Miss Softee: Make Your Mark Coffee Cake Ice Cream Sundae, Apple Crumble Pie
Coolhaus: Dirty Mint Ice Cream sandwiches with Double Chocolate Cookies, Browned Butter Bacon Ice Cream Sandwiches with Butterscotch Potato Chip Cookies
Otto Gelato: Banana Tartufo
Big Gay Ice Cream: Salty Pimp Sundae, Wooly's Ice Strawberry Ice, Green Tea Ice, Sea Salt Leche Syrup
Wafels & Dinges: Brussels Waffles Belgian Chocolate Sauce
Van Leeuwen: Ice Cream base with variations
Om nom nom! Go buy the book now: New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks
Peeps S'more Pie. Yes yes yes!
Leftover Easter Candy cookies!
The sweetest tricolor cake you've ever seen!
Look at this flourless roulade cake for Passover, by Freeport Bakery!
Easter Candy Dessert Tacos. Believe it.
Chick-a-dee sugar cookie bars. Yeah!
Cadbury Creme Egg Salad Sandwiches!
Peeps Pizza (Peepza)
Springtime Cutout Cookie Sandwiches
...or any of these Peeps ideas.
...or at least some Peeps-inspired art like this.
...but then again, if you want to get to know your Easter Candy a little better, you can always check out this interview with a Cadbury Creme Egg. (more Creme Egg sweetness here)
YEAH! That is the coolest kind of parcel to receive, let me tell you. How did it happen that I was on the receiving end of such a treasure? Well, let me tell you, I did the best thing ever: I put two children on the job for me! Seriously, it was like having my own personal Oompa Loompas. Two very cool kids that I know were headed to Arizona for vacation. I told them to keep an eye out for cactus candy for me. A couple weeks later I received a parcel containing the above. AWESOME!
But seriously. We need to address something more serious than your jealousy about my awesome mail. It's possible not only that you've never heard of Cactus Candy, but that you've never even considered its existence. It's possible that the possibility of it has never even entered your mind.
And that pains me, sweet friends, because I really think you should know about this stuff. So...for your continuing life learning...
Cactus Candy: A Primer
What is cactus candy? Quite simply, it is candied cactus: pieces of cactus which have been coated and treated with a simple syrup mixture to make it immortal. It sort of resembles pate de fruit or gumdrops (but flat) in texture and look. However, keep an eye on the ingredients. As one candy blogger noted, in a sea of a Cactus Candy flavor assortment, only one flavor (Prickly Pear) actually contained cactus.
Where can I get cactus candy? In Phoenix, there is a cactus candy company. They have a store. They also sell cactus jelly and salsa and the like. But you don't have to visit the store to buy--they also wholesale to a lot of tourist type operations, so you'll see it in the greater Phoenix area. If nowhere else, you'll find it in the airport gift shop.
When is it in season? Well, prickly pear season is late Spring and summer, but really, in candy form, you can enjoy it just about any time.
Why is cactus candy a thing? Cactus is a pretty big deal in Arizona. Prickly pear, as it is called, is in frequent rotation regionally as an ingredient. It is used as a syrup, stand-alone ingredient, beverage component (prickly pear margarita, anyone?). It stands that the candy made from this local ingredient would feature prominently in local cuisine.
How is Cactus Candy Made? I'm not sure how the commercial candy is made, but I have seen recipes for DIY Cactus candy online. It basically goes like this: chop down a cactus, remove thorns and simmer in simple syrup for several days. You weren't busy, were you?
How does it taste? This is a fruit-ish flavor that isn't strongly recognizeable. It almost tastes like a few different fruits you can't quite put your finger on. It's not overwhelming or as signature as, say, lemon. But it's pleasant.
Curious to learn more? Check out cactuscandy.com.
Let's be straight: you're going to need some serious energy if you're going to win the Easter egg hunt. And by "win" I mean hustle past all those nimble little kids for all of the best candy and plastic eggs filled with tasty prizes.
So let's supercharge with a supersweet breakfast for all the power and energy you need, ok?
That perfect dish is, of course, a little something I call Easter Candy Toast. It basically goes like this: you gently toast thick slices of pound cake in the toaster oven. Then, you melt down some Mom Blakeman's pull candy (it's a Kentucky thing, you'll have to order online; if you're in a rush, you can use vanilla taffy or vanilla tootsie rolls, but it won't be quite the same). 
Once it's nice and melty, you pour a generous amount right on top of that toasty poundcake. And since it's Eastertime, you'll want to garnish it with some sprinkles and maybe a Cadbury Mini Egg or two.
This, my friends, is what sweet victory tastes like. Because no matter what you are facing on any given day, this will give you such a powerful surge of pure sugar-energy that you will not only be able to perform with flying colors, but you might just stop fearing death.
Just don't come crying to me when the inevitable sugar crash hits. Because I will just tell you to keep the sweetness going by having an Easter Candy taco plate for lunch.
Here's your recipe for destruction--er, perfection.
Easter Candy Toast (printable version here)
"breakfast of champions"
Serves 2
Ingredients
It's hard to choose a favorite Easter candy. They're all just so festive and sweet! Bunnies made of chocolate, rainbow arrays of jelly beans, adorably speckled robin's eggs, pretty pastel Easter corn, and of course, Cadbury treats, both small (mini eggs!) and large (Cadbury Creme Eggs!).
But instead of trying to pick a favorite, I decided this year that they're all good enough to share real estate in my mouth. I did this, of course, by putting them ALL into an Easter Candy Pie.
This may beg a simple question: What happens when you put all of your Easter candy in a pie shell and bake it up?
I won't beat around the bush. Here's what happens.
It's surprising that it took me so long to do this, what with the success I had doing something similar with Halloween candy. But seriously--Easter candy is so much more fun! So many more textures, flavors, and colors.
Plus (this is an aside) did you know that Russell Stover makes a Red Velvet chocolate covered Easter Egg candy?
So monstrous when it all melts together. So fascinating to watch the festive candies melt and become gnarled and scary. So gratifying to eat the gooey mound of what was once Easter candy. Together in your mouth, there is a beautiful fusion of sweet textures and tastes: jelly texture from the 'beans, toastiness from the scorched marhmallow chocolates. Is that a bit of coconut you taste, or shrapnel from the shell of a candy egg? Probably both, fused together with melty fondant from the nearby Cadbury creme egg.
Friends, I realize that you might not want to take my word for it and might desire--nay, need--to try this for yourself. And in that case, I am happy to share my recipe with you.
Easter Candy Pie
Serves between 1 and 8, depending on how hungry you are.
Ingredients
Easter Candy has come a long way. When I was young, it seemed as if it was a matter of chocolate bunnies, jelly beans, and your choice of creme eggs or mini eggs in terms of treats. Then…along came the peanut butter egg. A delectable nugget of sweetened peanut butter coated in rich chocolate, it rocked my Easter basket and my world. Here’s a homemade version of a store-bought treat, made yet awesomer by incorporating peanut butter in the filling and the topping.
A word of advice? If you’re creating these confections for a crowd, please make a double batch. They’re seriously that simple, that addictive, and that good.
Let's take a moment to discuss what constitutes a "proper" Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.
But around Easter-time, I prefer to make mine sweet rather than savory, with Cadbury Creme Eggs.
The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs. Though in my opinion, these have slightly more complex flavor thanks to the cocoa in the batter and the vanilla cookie crumbs. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a nice texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.
It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed.
For the full entry, visit Serious Eats! And possibly also of interest: Cadbury Creme Eggs Benedict (from my book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life)
Dear SpyReaders,
A gift, from me to you. This is a very basic American style buttercream. It's simple--I won't say it's impossible to mess up, but you'd really have to try hard to do so with this recipe. I know this recipe has been posted as part of several cake recipes, but really, I'd like to keep it as a separate recipe so it can be easily referred to and shared as a basic building block of deliciousness.
Keep this one on hand, and use whenever necessary.
Love, CakeSpy
CakeSpy's Favorite Buttercream Frosting (Printable version here)
For use on birthday cakes, cakes for any other day of the year, sugar cookies, or quite tasty by the spoonful, too. This will frost about 24 cupcakes or one 2-layer 8 or 9-inch cake. Technically, you can tint it any color (or not tint it at all), but I firmly believe that pink tastes best. This frosting will also take well to different flavorings--peppermint extract or almond extract, for instance, could be substituted for the vanilla.
While recently wandering aimlessly in the candy aisle in the drug store, I noticed an item that was on extreme sale: the Palmer Chick-a-Dee chocolate crispie candy. Like seriously--they were 39 cents each or something.
Needless to say, I bought a bushel of these sweet chicks, and maybe one or two more items.
On the way home, I pondered how they might taste all melted on top of a layer of sugar cookie bars. Would the faces melt off of the chicks? Would it all melt into a layer of chocolatey goo on top? Either way, it sounded tasty, so I set myself to this delicious task.
To hasten the process, I used Betty Crocker Sugar Cookie Mix. I mixed it according to the instructions, adding a stick of butter and an egg to the mix, and stirring it until it was a soft, sticky dough.
Then I pressed it into a well greased pie plate (because I couldn't find a square pan).
And then on top of that, I placed several of the Chick-A-Dee candies. And, for fun and visual appeal, I dotted the negative space areas (can you tell I went to art school?) with Robin's Egg candies. Why not?
Then I put it in the oven. Goodnight, sweet chicks.
Now, to bake the cookies according to the package instructions, you bake them 5-7 minutes. But since I was baking bars, I set the timer for 12 minutes. At 12 minutes here's what I saw:
So I kept 'em in for 20 minutes or so. At that point I felt confident that they'd baked through, and the edges were golden.
Weirdly, the chocolate candies never actually...melted. They just kind of got melt-y. I guess that's not so different from what happens to chocolate chips while baking in cookies. But still--the baking process altered them just enough to be sort of strange and pockmarked looking.
But they were still highly delicious. Those little crispies tasted great against the melty chocolate and sugar cookie mixture. I went ahead and ate it with a spoon because let's be honest, this wasn't what I'd call a high-class baking experiment.
And oh, how satisfying it was.
Hoppy Easter, friends. If you want to do this at home, it's easy: just prepare a batch of Betty Crocker sugar cookie mix per the instructions on the bag, press it into a greased pan, top with the chocolate Easter candies of your choice, and bake at 375 til nice and toasty around the edges and set in the middle (20 minutes or so).
Enjoy!
I'm intrigued: Sugar Cookie Pretzels!
Where can I find tasty vegan sweets in Boston?
Rainbow white chocolate brownies. A winning idea!
Easter Candy Dessert Taco Plate. Do it!
I like this idea for beating those "it still doesn't feel like Spring" blues: a bouquet of cookie pops!
For kids: how to steal easter candy without your parents noticing.
Happy happy joy joy: a rainbow cake on its side!
Tasty: Easter Candy Cookies!
Adorable robot onesies by CakeSpy! On sale!
Rice cookies? I'm intrigued.
An interview with me, on the Dry Soda blog.
Americandy: a chronicle of regional American candies.
Some days are, well, just days.
But then other days, a 14-pound box of Jeni's Splendid Ice Creams lands on your doorstep, carefully packed in dry ice.
That, my friends, is a magical kind of day. And it was my day recently, when I was sent such a parcel from the purveyors of prime-time ice cream themselves--you know, so I could try some of their spring flavors.
I could tell you how good this ice cream is. I could tell you how creamy, how rich, how luxuriant it feels in your mouth. I could tell you how it's worth whatever ridiculous price it might cost in the store ($12 per pint in some areas, I hear!), just so that you can taste a sweet piece of this nirvana.
But, you know, a picture is worth a thousand words, so I'll sum it up simply by saying this is how Jeni's Splendid Ice Creams taste:
It gave you a pretty good idea, right? So, how about we now illustratively discuss each of the various flavors in the parcel: Banana Cajeta, Savannah Buttermint, "Roxbury" Road, and Double Toasted Coconut.
First, just so you know what banana cajeta is:
And here's how it tastes:
And next, Savannah Buttermint:
and now, the Roxbury Road, which is like a tricked-out Rocky Road: 
and finally, the Double Toasted Coconut, which is like a pure shot of coconut to the heart: 
Final thoughts? Yeah, something like this:
Want more? Visit the Jeni's Splendid Ice Creams website.
You know what I love? A good cupcake. But you know what reliably makes a cupcake better, every single time? Cookie dough, of course.
This is a fact that has been proven time and time again with cupcakes. And I must say, Harvard Sweet Boutique offers a particularly pleasant version of this always-delicious combo. In case you're not familiar with them, Harvard Sweet Boutique is (per their website) "a gourmet baking company that specializes in handmade and decadent cookies, brownies and toffee made with the finest ingredients, including rich European chocolate, pure double-strength vanilla extracts, premium grade nuts and fresh Grade A butter." They also offer gluten-free, as well as low-carb treats (I guess frosting is low-carb, right?). Oh, and they also have a Sweet-of-the-Month Club. I love that!
The chocolate chip cookie dough cupcake is neither gluten-free nor low-carb, but it is highly delicious. It's not something they sell on their site, but it's something you could make with their cookies fo' sho'! If it makes you curious about Harvard Sweet Boutique, check 'em out here.
Chocolate cupcakes, filled with chocolate chip cookie dough (minus the eggs!), topped with vanilla buttercream and a homemade chocolate chip cookie!
Chocolate Chip Cookie Dough Cupcakes (Printable version here!)
(from Sue George, owner of Harvard Sweet Boutique)
Yields: 13 cupcakes
Components:
- Chocolate Cupcakes
- Vanilla Buttercream
- Chocolate Chip Cookie Dough Filling
- Chocolate Chip Cookies (use your favorite recipe)
Chocolate Cupcakes
Ingredients:
1/2 cup European cocoa powder
1/2 tablespoon instant espresso powder
1 cup boiling water
1/3 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 teaspoons vanilla
Directions:
Vanilla Buttercream
Ingredients:
1/2 pound unsalted butter, softened
1 lb. confectioners’ sugar, sifted
1 tablespoon vanilla extract
Directions:
Combine all ingredients in mixing bowl and cream until smooth
Chocolate Chip Cookie Dough Filling
Ingredients:
1 cup of all-purpose flour
1/2 cup butter (softened and cut into cubes)
1/2 cup dark brown sugar
1 teaspoon vanilla extract
A pinch of salt
1/4 cup chocolate chips
1 tablespoon vanilla buttercream (see recipe above) or more as needed
Directions:
Chocolate Chip Cookie Dough Cupcakes Assembly
Core each cupcake by scooping out about one tablespoon of the cupcake using a paring knife, or a cupcake corer. Put the Chocolate Chip Cookie Dough Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with approximately 1 tablespoon of filling.
Fill another pastry bag with the Vanilla Buttercream and attach a decorating tip of your choice (I recommend the star tip) and pipe a generous amount of icing on top of the cupcake.
Garnish the cupcakes with a wedge of your favorite homemade chocolate chip cookie and enjoy!
A Pie-lgrimage: Road trip to Pie Town, New Mexico.
In the game of life, we all have journeys to take, and pilgrimages to make. And as a seeker of sweetness, I prefer to make mine dessert related. So it should be no surprise to you that it's been a longtime dream of mine to visit Pie Town, New Mexico. Yes, friends, this is a place that actually exists. And this spot in the desert's name was in fact inspired by the classic American dessert.
There are several versions of the story of the founding of the town and how we came to be called Pie Town. There may be some discrepancy in dates but these are the basic facts of our story.
In 1922 a veteran of WW-I by the name of Clyde Norman filed a 40-acre mining claim for gold and silver along the route of US-60 and a trail set aside to drive cattle to a railhead 60 miles to the east. Although US-60 bills itself as the Nation's first coast-to-coast highway, when Clyde Norman settled here the cattle driveway was the more important route. Norman’s mining claim was not very successful so he opened a small store to supplement his income. He sold gasoline, kerosene and pies made from dried fruit. Some stories say he made the pies, some say that his teenaged niece did. At any rate the pies were a hit with the cowboys on the cattle drives who went out of their way to stop at "Pie Town."
In 1924 Harmon L. Craig bought a half-interest in Pie Town from Norman for "one dollar of good and lawful money and other good and valuable consideration." A few years later Craig bought out Norman and became Pie Town's leading citizen. He owned the mercantile store, a Chevron service station and garage, a café and a pinto bean warehouse. Most of the families that settled in Pie Town came from Texas and Oklahoma during the Dust Bowl and established homesteads. The bean warehouse provided local homesteaders a way to market their crops. Mr. Craig helped these families struggling though the Depression by selling land below market value, and by making loans with no collateral and no interest.
When it came time to establish a Post Office for the town the Postmaster General thought Pie Town was not an appropriate name, but the local citizens insisted that it was the only acceptable name.
In 1940 Farm Security Administration photographer Russell Lee took an extensive set of photographs of Pie Town, including some using the new Kodachrome color film. Those photographs are in the National Archives.
Today's residents still have the sense of community and self-sufficiency that sustained the earlier settlers. We enjoy a unique tranquility in one of the few places in the United States where you can still see the Milky Way.
Of course, as the owner of the Good Pie Cafe put it more directly, “we call it Pie Town because it's about 3.14 miles from nowhere.”
And well, that's true. It's about a 3.5 hour drive from Santa Fe, or a 2.5 hour drive from Albuquerque. Either way, it's a long trip for a town that boasts a main street area of about 2 blocks, and only a small handful of businesses, two of which are pie-centric.
One friend asked me “did you really drive all that way for just a slice of pie?”.
My response was, “No. I drove that distance for three slices of pie.”
But to one on a pastry pilgrimage, that's quite enough. And it's also true that this town has played muse to more than me: there's a book called Pie Town which was so popular that a sequel was written, too. Even without that, though, I was delighted to head down there—on Pie Day, no less, 3/14.
After driving a long-long way, our first stop was the Good Pie Cafe. At this cafe they serve a simple diner menu, but Pie is the real focus. They'll offer several types each day, and most likely their famous New Mexican Apple Pie will be on the menu.
The atmosphere is eclectic and funky, kind of like visiting your uncle who's living off the grid or something. But with pie. It's cozy and quirky.
We ordered the New Mexican apple pie and the chocolate pie. 
It was evident from the get-go that these are not necessarily fancy pies. But the love with which they are crafted is clear, and for me, that made the experience. The apple pie was an interesting flavor—the light sweetness of the apples was nicely paired with toasty pinon, and then—surprise!--a little kick from the green chile.
It made for a fascinating flavor, and I could definitely see this as a breakfast treat, not so much a sweet at all. Especially with that nice, sturdy and very carb-y crust. That's my type of crust, by the way. I don't like it when pie crust shatters on you. The chocolate pie had a nice flavor, but I wished it had a big fat dollop of whipped cream on top.
Still, the experience of eating pie in this weird little spot in Pie Town made it all worthwhile.
While we were there, we were given stickers as a token of the owner's appreciation of our patronage on Pie Day. We were also told to come back on 6/28, which locals call “Double Pie Day” on which you are welcomed to eat double the pie. What a great day!
Down the road, you'll find the Pie-O-Neer Cafe. Don't go there on Thursday, or Monday, or Tuesday, or Wednesday, as they are closed—but luckily, it was Pie Day on the Thursday we went, so they were open as an exception.
It being pie day and all, the selection was somewhat picked-over by the time we got there—apparently, there had been a big run from students from a nearby college. But there was enough for us to enjoy a slice of coconut cream pie with a nice meringue topping.
Interestingly, I don't think I have ever tasted coconut cream pie with a meringue top like this before. I found it highly satisfactory. The coconut custard was very dreamy, and the pie crust a flakier variety than down the street. It worked very well together.
Moreover, I felt that the pies were perhaps more sophisticated at Pie-O-Neer and the atmosphere still quirky but a little bit more grandma's house style.
So yes, I drove 7 hours (3.5 hours each way) for some pie. Was it the best pie I've ever had? No. But I call to mind a passage in the classic Donuts: An American Passion
So, that having been said, for the experience of enjoying pie in pie town, what I ate couldn't have been better.
Pie Town, 3.14 Miles from Nowhere. Places to go while you're there: Good Pie Cafe, Pie-O-Neer Cafe, and don't miss the Windmill Museum.
Two ingredients, suckah! Well, OK, three if you include the optional garnish.
But wait. Let me back up and explain.
If I were to make a list of "Highly Likely Places to Discover a Tasty Dessert", wellness blogs would probably not make the list. Nothing against wellness. But you know, those people who are dedicated to wellness frequently are not dedicated dessert-ers.
But I'll tell the truth, when I saw a recipe for Chocolate Banana Pudding on the Pacific Science Center's Wellbody Blog, I was curious. Especially since they advertised it as having 2 ingredients, and coming together in less than 2 minutes. Well, that sounded easy enough.
So, I grabbed a banana and put it in a blender with some cocoa powder I received as a sample (and P.S., I know my nails look terrible!). 
It's OK if the picture makes you titter. I blended til nice and combined and smooth. I put it in a cup. I added a few walnuts on top. And wouldn't you know...this stuff was really quite tasty. So, wellness blog, kudos! I'm happy to spread the word about this delicious and simple dessert which just so happens to be vegan and gluten-free.
But don't be scared off by that, non vegans and gluten-lovers. This is tasty stuff. And you could always add ice cream if it seems too virtuous.
2 Ingredient Banana Chocolate Pudding
Mash the ingredients together until smooth. You can do this by hand, or (quicker) in a blender or food processor. If desired, garnish with nuts, fruit, or chocolate chips. Enjoy immediately.
Recently, I found myself poring over the fantastic volume Hungry for Wisconsin: A Tasty Guide for Travelers
One thing caught my eye right away, as in on page 2: a story about wild rice in Wisconsin. As it turns out, wild rice is a pretty big deal in what many would consider the Dairy State. It grows "freely in cool, northern rivers, shallow lakes, and other wetlands", and commands a high price, because the harvest is done by hand. This love and care gives it a unique, nutty flavor that Uncle Ben could only dream of attaining.
For generations, the Native Americans of the area have harvested rice in a ritual that brings together the whole family. Unfortunately, this tradition seems to have been dying in recent years.
But at least a few brave Wild Rice soldiers want to bring back the tradition. And as part of their dedication to bringing back the wild rice harvest, the fine people of Bear Clan Wild Rice do various events to raise awareness.
At these events, they hand out recipes for wild rice, including this unusual one, which is in the book and caught my attention right away: Wild Rice Dessert Topping. At first it struck me as an odd recipe, but when I thought about it further, it came to me sort of like this: I like rice. I like dessert. I think rice pudding is great, but why should it have all the fun?
And so I gave it a try. If you have wild rice on hand, the recipe is a snap. Getting used to the flavor might involve a learning curve--it's definitely different. Earthy, and nutty, sort of granola-esque but with that distinct rice flavor, it works best with fairly neutral flavored desserts--I tried it on top of vanilla ice cream. It's a fascinating flavor, and once I got past the "oh! weird!" aspect of it, I found it highly enjoyable.
Wild Rice Dessert Topping (Printable recipe here!)
Combine all the ingredients together in a bowl. 
Cover and refrigerate for at least 20 minutes, so that it can all meld together. 
Spoon the mixture over ice cream, custard, or pudding directly before serving.
Photo: flickr user Dragons and Beasties
Happy St. Patrick's Day, sweet ones. Here are some links that I think you'll enjoy!
Homemade Shamrock Shake. YES!
Forget Red Velvet. Today, it's Green Velvet!
This cake is also very magical.
A rather magical St. Patrick's Day Cake.
Meet the Irish Potato Candy!
Chocolate Irish Cream Pie. YUM.
Wearing o'green cake, by Taste of Home!
SpyMom's Irish Soda Bread. It's tasty.
Chocolate Mint Pie. Yum again.
Peanut Butter St. Patrick's Day Truffles. Yum!
Make Irish Soda Bread Awesomer.
You know, Nanaimo Bars would taste great with some Irish Cream...
Or just pick up an Irish Cream Donut.
The Curious Case of the St. Patrick's Day Frog Cupcake.
Now here's a pastry that makes me want to start singing "Isn't she lovely?".
Beautiful red strawberries standing proudly at attention, gleaming under an apricot glaze. Thick whipped cream. Spongey cake. A rich layer of pastry cream. More cake to keep it all in place. That, my friends, is the Montmartre, a totally sweet pastry named after a Parisian neighborhood which I scored at The French Pastry Shop and Creperie in Santa Fe, New Mexico.
How did I choose this pastry above all the others in their delectably filled cases? Easy: I asked the employee working the counter what the very best thing was in the case. He kind of blushed, said of course everything was good, but that his personal favorite was this bad boy. And so I went with it.
I wasn't disappointed. The Montmartre was kind of like strawberry shortcake's more glamorous French cousin, with a little more sophistication and je ne sais quoi. But when it came down to it, the strawberries n cream was down-home delicious, to the very last bite.
A sweet find indeed!
The French Pastry Shop & Creperie, 100 E. San Francisco Street, Santa Fe NM; online here.